Happy Monday. Well, it’s that time of week again, Meatless Monday!!! Hope you all enjoyed your weekend and are mentally ready to handle another week out in the world. I made this dinner the other night out of desperate necessity. I was tired from work and didn’t want to stop at the supermarket to pick up food. I went home and looked into my cabinets and picked out food that I thought would go nice together. And BAM it instantly became taco day!
Any day that I get to eat tacos is a great day! I love Mexican food. Now, I know this isn’t “REAL” Mexican food. It’s the American version, but on a cold day when you’re lazy, this will do. To make this quick and easy dinner you’ll need the following:
- Flour tortillas
- Black beans
- Red Bell Pepper
- Green Bell Pepper
- Yellow Bell Pepper
- Red Onion
- Goya Salad and Vegetable Seasoning
- Greek Extra Virgin Olive Oil
- Sweet Plantain
While you’re dicing all those yummy bits put the black beans to heat up. I buy the low sodium version and then add a pinch of Adobe seasoning. Now, let’s chop things up! 🔪
Cut all The ingredients as small you like. I like mine to be a little crunchy. Nothing like crunchy tacos.
Mix everything together. You can season with the Goya seasoning. I left mine cold but you’re more than welcome to enjoy it hot.
Get your ripe plantain and cut it up on the diagonal. In a skillet add oil and get it hot. Allow the plantains to cook. About 2-3 minutes each side. Presto!!! You’re done.
🌯🌯🌯🌯🌯🌯 what’s great about tacos is that you can add or eliminate ingredients. There’s no right way to eat it. So,